Cherry sour cream sheet cake recipe

to cool slightly, but not for too long, otherwise there will be lumps in the mixture. Stir in the sour cream and egg yolk and spread over the base. Spread the sour cherries (reserve the juice!) over the mixture and bake again at 180 °C top and bottom heat for 15 – 20 minutes.
Let the cake cool down.

Make the icing from cherry juice and cake icing (according to the package instructions) and spread it on the cake.
If possible, bake the day before eating. This cake is very moist and delicious, I hope you enjoy it.